I have finally reached a small milestone in my blogging world...yes this is my 100th post.Before I proceed to the recipe I would like to thank all my blogger friends for their tremendous support by visiting my blog regularly and writing those lovely words. Thanks a lot girls,without your support I would not have reached my milestone so easily.Thanks a tonne..:)
As it is my 100th post I thought of posting something which is not familiar with many of you guys. This is a typical traditional food which is prepared only in few house holds of Andhra and Karnataka,so many people might not be aware of this dish.This is a all time favorite breakfast made at our place and especially my brother likes it so much that my mom makes this atleast once every fortnight.Even though the recipe sounds so simple,the preparation is bit time consuming in making the billakudumulu/tikkis and frying them,but the outcome is all worth the effort you had put in that.Do give a try once,you will definitely like it.
1 cup Rice Rava /Akki tari/Biyyapu rava
3 cups Water
2 tsp oil
Salt to taste
- Slightly roast rice rava until you could smell the aroma of it.Cool it completely.You can even fry it and keep it in advance and store it in airtight containers.
- Bring the water to a boil and add salt and oil to it,Once it starts boiling add roasted rice rava to it and keep on stirring until it gets cooked and forms a lump.
- Now turn off the flame.Let the mixture cool for a while(not completely) until you can handle the mixture with your hand.
- Grease your hands with little oil and take some mixture and make it into a smooth round and flatten to 1/2 inch thickness like a round or oval patties and give a nice shape pressing at the edges.Do follow the same procedure to prepare the remaining ones.
- Now on a heavy tawa pour 3tbsp of oil(on a medium flame)and place the prepared tikki's on it and shallow fry both sides on medium flame applying oil on both sides until golden brown and crisp.This is bit time consuming as it takes more time to get browned on both sides on low flame.so please be patient at this part.This should be roasted in such a way that when you try to tear a place it should split into two parts.
But in our house,Onion chutney and Billa kudumulu are like made for each other combo.
- To prepare Rice rawa: Clean and Soak the rice for some time and drain it completely and spread over a cloth so that it will drain off excess water.Coarsely grind the pound mixture in a mixer and then sieve it(do it in whipper mode).Use the rawa which is in sieve and the flour that it is sieved can be used for dosa's or regular rice flour.
- Rice rawa can also be prepared directly by grinding it in the mixer in whipper mode and sieve it.
- Instead of 1 cup rawa,add 3/4 th cup of rawa and 1/4th cup of coarsely ground toor dal(generally they will be ground together in 3-rice:1-toor dal ratio).Even this tastes very yummy and different in taste than the regular one.They turn little yellowish in colour because of the addition of toor dal.
- You can add soaked chana dal(approx - 3-4tsp) and grated fresh coconut- 2tsp to the boiling water along with rice rawa.
- These Tikki's(Billakudulumu) can be even steamed like how we do for Idli's for healthier version,but the roasted version will be more tastier than the steamed one's.
3 big onions,sliced
6-8 red chillies
1/4 cup grated dry coconut
1 tbsp tamarind pulp
1 tsp grated jaggery(optional)
salt to taste
2-3 tbsp oil
1 tsp mustard seeds
a sprig curry leaves
1 tsp ghee
- Grind red chillies,grated dry coconut,jaggery and salt to a coarse powder.
- Add sliced onions and tamarind pulp to it and pulse it in whipper mode.The mixture should be slightly chunky with onion bites.
- In a kadai heat oil and add ground mixture and fry for 8-10 mins until brown and starts leaving the edges.
- Heat ghee in a tadka pan crackle mustard seeds and add curry leaves and fry for a minute.Add the tadka to the onion chutney and mix.
- This stays good for 3-4 days when stored in refrigerator.
- This taster better with billa kudumulu, rice flour rotti/akki rotti and chapathy.
- For a Vegan version use oil instead of ghee for tempering.